• Ginseng Season: It's Harvest Time, But Botanists Urge Restraint
  • Ginseng Season: It's Harvest Time, But Botanists Urge Restraint

    In Vermont, the legal season for collecting wild American ginseng (Panax quinquefolius) runs from September 1 through October 31, making this a good time to follow up on a 2008 Local Banquet article by biologist Rick Enser, "A Gathering Storm." Wild ginseng populations had fallen to concerning levels when he wrote his piece in 2008, what has happened since? 

    Read more


Roasted Tomatoes

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Roasted Tomatoes

Preserve the tomato harvest (and also enjoy tomatoes right now) with this simple roasting technique, featured with Rose de Berne tomatoes but good with many varieties!


Preheat the oven to 325º.  Line a baking sheet with parchment paper (this step is important!  Otherwise, you’ll end up with a very hard-to-clean baking sheet).

Wash and core tomatoes, then slice them into halves or quarters lengthwise and place on the baking sheet cut-side up.  

Peel and crush the garlic, and add to the tomatoes.  Scatter chopped herbs of choice, and onion slices if you’re using them, on top.  Drizzle generously with olive oil. Drizzle balsamic vinegar (if using) on top, and sprinkle with salt and fresh ground pepper.

Roast for 1 hour, or until the tomatoes are soft and shriveled.  

From there, you can use the tomatoes immediately in a sauce, soup, or stew.  Use as-is, puree into a sauce, or put through a food mill to remove seeds and skins-- or preserve them in the freezer.

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